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He Yazi

小吃快餐 · ⭐ 3.6

No. 11, Jinxianqiao Road, Xi'an Road Subdistrict (opposite Silk City)

Dishes

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  Five-Spice Braised Duck

  A traditional Chinese dish made by slow-cooking duck with five-spice powder and other seasonings, resulting in tender, flavorful meat.
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  Spicy Hot Pot

  Danmiao is a dish made primarily from various ingredients such as meat, tofu, and vegetables, prepared by stir-frying and boiling. The ingredients are cooked in a specially prepared spicy broth, then topped with sesame sauce and spices, creating a rich and layered flavor.
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  Braised Rabbit

  A traditional Chinese dish made by slow-cooking rabbit meat in a seasoned broth with aromatic spices, resulting in tender and flavorful meat.
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  Braised Tofu Noodles

  A Chinese dish made by simmering tofu noodles in a savory sauce with spices like star anise and cinnamon, resulting in a tender and flavorful texture.
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  Braised Duck Gizzard

  Stewed duck gizzard is a dish made primarily from duck gizzards, simmered slowly with spices, soy sauce, and sugar after blanching. The gizzards are tender and absorb the rich flavor of the broth.
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  Braised Quail Eggs

  Preserved quail eggs are a traditional dish primarily made with quail eggs. The preparation involves boiling the quail eggs, peeling them, and then soaking them in a seasoned brine made from soy sauce and various spices until fully flavored. After preservation, the quail eggs develop a deep color and rich, savory taste.
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  Herbal Roast Duck

  A traditional Chinese dish featuring duck roasted with medicinal herbs for nourishment and health benefits.
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  Spicy Rabbit Stomach

  A Sichuan dish made with rabbit stomach stir-fried with chili and Sichuan peppercorns, offering a spicy and numbing flavor.
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  Sauced Duck

  Sauce duck is made from duck meat, marinated and then stewed in a sauce of soy sauce, sugar, and spices. It has a bright red color, tender meat, and rich flavor.
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  Spicy Radish Strips

  Spicy radish strips are a dish made primarily from dried radish. The radish is cut into pieces, stir-fried in oil, then mixed with chili and Sichuan peppercorns to absorb the spicy flavor.

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